Chicken with Mushrooms
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Gastrotools
Recipes from professionals
Chicken legs with mushrooms in a creamy sherry sauce. The chicken is first seared in a pan and then finished in the oven, before the dish is topped with sautéed chanterelles and fresh herbs.
Enjoy the dish optionally with mashed potatoes, pasta or polenta.
Servings
: 4
people
Ingredients
4
chicken legs
2
tbsp
neutral-tasting oil
1
onion
3
cloves
garlic
400
g
mushrooms
100
g
chanterelles
1
dl
dry sherry
2
dl
chicken stock
2
dl
whipping cream
2
tsp
cornstarch
5
sprigs
fresh thyme
2
bay leaves
30
g
butter
Salt and freshly ground pepper
Fresh herbs for garnish, e.g. thyme
Avoid screen shutting off
Instructions
Step 1/6
Heat oil in a cast iron frying pan and brown the chicken legs on both sides. Season with salt and pepper, and remove them from the pan.
Step 2/6
Peel and chop onion and garlic. Cut the mushrooms into large pieces and sauté them in the pan over high heat until they are browned. Add onion, garlic and thyme.
Step 3/6
Pour sherry over, and let it reduce to about half. Add bay leaves, chicken stock and whipping cream stirred with cornstarch. Let the sauce come to a boil, and season to taste with salt and pepper.
Step 4/6
Place the chicken legs back in the pan with skin side up and free from the sauce. Put the pan in the oven at 180 °C with circulating air for approximately 20-25 minutes, until the chicken is cooked through.
Step 5/6
Clean the chanterelles in the meantime. Sauté them over high heat in butter until they are golden. Season with salt and pepper.
Step 6/6
Remove the pan from the oven. Distribute the sautéed chanterelles over the dish, and finish with fresh herbs.
